Two employees of Alicia's Tamales los Mayas prepare tamales in the La Cocina industrial kitchen. Alicia Villanueva, the owner, and her team produce 3,000 to 5,000 tamales every week to sell in the Bay Area.
Credit Courtesy of La Cocina
Villanueva makes cheese, veggie, pork and chicken tamales, and prides herself on their authentic Mexican flavor. Her cart slogan reads, "My tamales are stuffed with love, and the best people are stuffed with my tamales."
Credit Courtesy of La Cocina
Villanueva sells tamales from her cart in San Francisco. Villanueva bought her cart for $1 thanks to the generosity of <a href="http://www.metalgourmet.com/index.php/metal-gourmet-news/74-metal-gourmet%E2%84%A2-assists-aspiring-entrepreneur">Metal Gourmet</a>, a maker of high-end mobile carts and trailers.
Originally published on Tue November 5, 2013 11:32 am
San Francisco's Mission District is a cultural crossroads for food, where Mexican bodegas and burrito shops meet gourmet bakeries and cutting-edge California cuisine. It's also home to a kitchen where some of the most promising food startups in the region are getting a boost.
When 52-year-old Alicia Villanueva migrated to San Francisco from Mexico in 2001, she began preparing tamales at home to make a living. She found clientele for her authentic, quality food easily, but says that she struggled to grow the business.
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